1002-6630
2016 Issue 3
Effects of Proteases on Microrheological Characteristics of Soymilk Gel
LIU He;GENG Ping;WAN Jiao;ZHU Danshi;HE Yut ang;MA Tao;Food Safety Key Laboratory of Liaoning Province;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;
LIU He;GENG Ping;WAN Jiao;ZHU Danshi;HE Yut ang;MA Tao;Food Safety Key Laboratory of Liaoning Province;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;
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Changes in Antioxidant Properties of Red Raspberry Vinegar during Fermentation
ZHANG Qiang;XIN Xiulan;YANG Fumin;CHEN Liang;ZHANG Xue;CHI Peng;College of Food Science and Engineering;Gansu Agricultural University;College of Bioengineering;Beijing Polytechnic;
ZHANG Qiang;XIN Xiulan;YANG Fumin;CHEN Liang;ZHANG Xue;CHI Peng;College of Food Science and Engineering;Gansu Agricultural University;College of Bioengineering;Beijing Polytechnic;
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Structure-Acivity Relationship between Peptides and Flavor in Chicken Broth
LIN Mengli;WANG Jie;LIAO Yonghong;ZHOU Xiaohong;School of Life Science;Beijing Institute of Technology;School of Food and Chemical Engineering;Beijing Technology and Business University;
LIN Mengli;WANG Jie;LIAO Yonghong;ZHOU Xiaohong;School of Life Science;Beijing Institute of Technology;School of Food and Chemical Engineering;Beijing Technology and Business University;
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Meat Quality Charateristics of Spotted Knifejaw(Oplegnathus punctatus) Cultured under Different Aquaculture Modes
XIONG Ming;WU Zuliang;LIN Xiangdong;College of Food Science and Technology;Hainan University;
XIONG Ming;WU Zuliang;LIN Xiangdong;College of Food Science and Technology;Hainan University;
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Effect of Maillard Reaction on IgE Binding Capacity and Conformational Structure of Tropomyosin from Short-Neck Clam(Ruditapes philippinarum)
LIN Haixin;LIN Hong;WANG Xiaofei;Lü Liangtao;LI Zhenxing;Food Safety Laboratory;Ocean University of China;Department of Biological and Chemical Engineering;Weihai Vocational College;
LIN Haixin;LIN Hong;WANG Xiaofei;Lü Liangtao;LI Zhenxing;Food Safety Laboratory;Ocean University of China;Department of Biological and Chemical Engineering;Weihai Vocational College;
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Characterization and in Vitro Antioxidant Activity of Cold-Pressed Seed Oils from Four Different Grape Varieties
ZHENG Yalei;LIU Ye;SUI Yinqiang;WANG Hua;LI Hua;College of Enology;Northwest A&F University;Shaanxi Engineering Research Center for Viti-Viniculture;Heyang Experimental and Demonstrational Stations for Grape;
ZHENG Yalei;LIU Ye;SUI Yinqiang;WANG Hua;LI Hua;College of Enology;Northwest A&F University;Shaanxi Engineering Research Center for Viti-Viniculture;Heyang Experimental and Demonstrational Stations for Grape;
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Purification and Structural Analysis of Polysaccharides from Fruits of Zizyphus jujube Mill. cv. Hupingzao
ZHANG Yaolei;HUANG Lixin;ZHANG Caihong;XIE Pujun;ZHANG Qiong;DING Shasha;Jiangsu Province Key Laboratory of Biomass Energy and Material;Key and Open Laboratory of Forest Chemical Engineering;State Forestry Administration;National Engineering Laboratory for Biomass Chemical Utilization;Institute of Chemical Industry of Forest Products;Chinese Academy of Forestry;Research Institute of Forestry New Technology;Chinese Academy of Forestry;
ZHANG Yaolei;HUANG Lixin;ZHANG Caihong;XIE Pujun;ZHANG Qiong;DING Shasha;Jiangsu Province Key Laboratory of Biomass Energy and Material;Key and Open Laboratory of Forest Chemical Engineering;State Forestry Administration;National Engineering Laboratory for Biomass Chemical Utilization;Institute of Chemical Industry of Forest Products;Chinese Academy of Forestry;Research Institute of Forestry New Technology;Chinese Academy of Forestry;
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Establishment of Reference Scale for and Dynamic Temporal Change of Cooling Intensity
ZHANG Lulu;WANG Houyin;SHI Bolin;ZHI Ruicong;XIE Nan;ZHAO Lei;CHEN Xiuhong;Sub-Institute of Food and Agricultural Standardization;China National Institute of Standardization;
ZHANG Lulu;WANG Houyin;SHI Bolin;ZHI Ruicong;XIE Nan;ZHAO Lei;CHEN Xiuhong;Sub-Institute of Food and Agricultural Standardization;China National Institute of Standardization;
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Comparison of Structure Characteristics of Gliadin and Glutenin in Highland Barley and Wheat
WANG Hongwei;WU Jingjing;KAN Jianquan;College of Food Science;Southwest University;Chongqing Key Laboratory of Produce Processing and Storage;
WANG Hongwei;WU Jingjing;KAN Jianquan;College of Food Science;Southwest University;Chongqing Key Laboratory of Produce Processing and Storage;
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Comprehensive Evaluation of Fruit Quality Factors of Apple Trees at Different Ages in Main Growing Regions to the North of the Weihe River in Shaanxi Province
LI Peng;WANG Yiquan;LIANG Huaxue;College of Natural Resources and Environment;Northwest A&F University;Guidance Center for the Development of "One Village One Brand" Campaign of Shaanxi Province;
LI Peng;WANG Yiquan;LIANG Huaxue;College of Natural Resources and Environment;Northwest A&F University;Guidance Center for the Development of "One Village One Brand" Campaign of Shaanxi Province;
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Comprehensive Assessment of Quality Characteristics of Introduced Table Jujube Cultivars in Southern Xinjiang
JIANG Hui;DING Huiping;BAI Hongjin;Key Laboratory of Chemical Engineering in South Xinjiang;College of Life Science;Tarim University;Xinjiang Production and Construction Corps;Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin;
JIANG Hui;DING Huiping;BAI Hongjin;Key Laboratory of Chemical Engineering in South Xinjiang;College of Life Science;Tarim University;Xinjiang Production and Construction Corps;Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin;
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Anti-Ultraviolet and Anti-Microwave Radiation Effects of Five Common Wild Berry Varieties in Saccharomyces cerevisiae
YANG Hua;REN Yue;PANG Weiqiao;GUO Dejun;School of Food Science;Heilongjiang Bayi Agricultural University;
YANG Hua;REN Yue;PANG Weiqiao;GUO Dejun;School of Food Science;Heilongjiang Bayi Agricultural University;
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Effect of Ultrasonic Treatment on Antioxidant Activity of Polysaccharides from Mature Fruits of Schisandra chinensis
WANG Yanqun;MENG Xianjun;College of Food Science;Shenyang Agricultural University;
WANG Yanqun;MENG Xianjun;College of Food Science;Shenyang Agricultural University;
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Effect of High-Energy Electron Beam Irradiation on Eating Quality of Rice
CHEN Xiaoping;JIN Yu;MENG Yan;XIE Jing;LIU Chao;College of Food Science and Engineering;Jilin Agricultural University;
CHEN Xiaoping;JIN Yu;MENG Yan;XIE Jing;LIU Chao;College of Food Science and Engineering;Jilin Agricultural University;
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Changes in Protein Gel Characteristics and Colors of Preserved Eggs(Pidan)
LONG Men;SONG Ye;DU Qingfei;ZHOU Di;CAI Huazhen;ZHAN Ge;School of Bio and Food Engineering;Chuzhou University;National Center of Meat Quality and Safety Control;Nanjing Agricultural University;
LONG Men;SONG Ye;DU Qingfei;ZHOU Di;CAI Huazhen;ZHAN Ge;School of Bio and Food Engineering;Chuzhou University;National Center of Meat Quality and Safety Control;Nanjing Agricultural University;
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Effects of Sol Properties and Fermentation of Rennet Casein on Quality of Imitation Cheese
JIN Zelin;JIN Taihua;College of Life Science;Linyi University;
JIN Zelin;JIN Taihua;College of Life Science;Linyi University;
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Molecular Docking of Benzoic Acid and Its Analogues with Tyrosinase
LI Muzi;WANG Qinghua;WANG Xiaoyi;HE Yun;School of Traditional Chinese Medicine;Guangdong Pharmaceutical University;School of Basic Courses;Guangdong Pharmaceutical University;
LI Muzi;WANG Qinghua;WANG Xiaoyi;HE Yun;School of Traditional Chinese Medicine;Guangdong Pharmaceutical University;School of Basic Courses;Guangdong Pharmaceutical University;
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Optimization of Extraction Conditions for Cathepsin B from Takifugu obscures Muscle
LI Lin;WANG Zhengquan;ZHANG Jingjing;MIAO Xiaodan;MA Lei;WANG Xichang;LIU Yuan;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;
LI Lin;WANG Zhengquan;ZHANG Jingjing;MIAO Xiaodan;MA Lei;WANG Xichang;LIU Yuan;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;
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Expression and Purifi cation of Pediocin PA-1 in Escherichia coli
CHEN Xinquan;DU Lihui;JU Xingrong;WU Xueyou;YUAN Jian;HE Rong;Collaborative Innovation Center for Modern Grain Circulation and Safety;Key Laboratory of Grains and Oils Quality Control and Processing of Jiangsu Higher Education Institutions;College of Food Science and Engineering;Nanjing University of Finance and Economics;School of Food Science and Technology;Jiangnan University;
CHEN Xinquan;DU Lihui;JU Xingrong;WU Xueyou;YUAN Jian;HE Rong;Collaborative Innovation Center for Modern Grain Circulation and Safety;Key Laboratory of Grains and Oils Quality Control and Processing of Jiangsu Higher Education Institutions;College of Food Science and Engineering;Nanjing University of Finance and Economics;School of Food Science and Technology;Jiangnan University;
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Kinetics of Alcohol Fermentation by Mixed Cultures of Hanseniaspora uvarum and Saccharomyces cerevisiae
WANG Xingchen;HU Kai;TAO Yongsheng;College of Enology;Northwest A&F University;Shaanxi Engineering Research Center for Viti-Viniculture;
WANG Xingchen;HU Kai;TAO Yongsheng;College of Enology;Northwest A&F University;Shaanxi Engineering Research Center for Viti-Viniculture;
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Optimal Fermentation Conditions for and Antibacterial Spectrum of Antibacterial Substance Produced by Lactobacillus pentosus S1-4
SU Rina;SHUANG Quan;College of Food Science and Engineering;Inner Mongolia Agricultural University;
SU Rina;SHUANG Quan;College of Food Science and Engineering;Inner Mongolia Agricultural University;
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Development of Biosensor Based on Immobilized Rat Small Intestine Tissues for Detecting Resveratrol
LIU Tingting;QIAO Lixin;PANG Guangchang;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
LIU Tingting;QIAO Lixin;PANG Guangchang;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
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Resistance and ERIC-PCR Genotyping of Salmonella enteritidis in Broiler Production Chain
LI Nan;ZHAO Sijun;WANG Juan;ZHAO Jianmei;LI Yuqing;HUANG Xiumei;WANG Junwei;DING Yibao;LIU Huanqi;QU Zhina;China Animal Health and Epidemiology Center;School of Animal Science and Technology;Qingdao Agricultural University;China Institute of Veterinary Drug Control;
LI Nan;ZHAO Sijun;WANG Juan;ZHAO Jianmei;LI Yuqing;HUANG Xiumei;WANG Junwei;DING Yibao;LIU Huanqi;QU Zhina;China Animal Health and Epidemiology Center;School of Animal Science and Technology;Qingdao Agricultural University;China Institute of Veterinary Drug Control;
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Gene Cloning and Prokaryotic Expression of Peanut Allergen Ara h 6
ZHAN Shaode;QIU Changjiang;ZHU Pan;WU Zhihua;CHEN Hongbing;State Key Laboratory of Food Science and Technology;Sino-German Joint Research Institute;Nanchang University;Zhejiang Fashion Institute of Technology;Center for Disease Control and Prevention of Guangdong Province;
ZHAN Shaode;QIU Changjiang;ZHU Pan;WU Zhihua;CHEN Hongbing;State Key Laboratory of Food Science and Technology;Sino-German Joint Research Institute;Nanchang University;Zhejiang Fashion Institute of Technology;Center for Disease Control and Prevention of Guangdong Province;
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Development of Honeysuckle Herbal Tea by Fermentation with Lactobacillus plantarum
CHEN Kang;OH Young Joo;LI Hongjun;TAE Seok Kim;HE Zhifei;IK Hyun Yeo;College of Food Science;Southwest University;Korea Pulmuone Holdings Co.Ltd.;
CHEN Kang;OH Young Joo;LI Hongjun;TAE Seok Kim;HE Zhifei;IK Hyun Yeo;College of Food Science;Southwest University;Korea Pulmuone Holdings Co.Ltd.;
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Growth Simulation and Discrimination of Botrytis cinerea, Rhizopus stolonifer and Colletotrichum acutatum by Using Hyperspectral Refl ectance Imaging Technique
SUN Ye;GU Xinzhe;WANG Zhenjie;HU Pengcheng;TU Kang;PAN Leiqing;College of Food Science and Technology;Nanjing Agricultural University;
SUN Ye;GU Xinzhe;WANG Zhenjie;HU Pengcheng;TU Kang;PAN Leiqing;College of Food Science and Technology;Nanjing Agricultural University;
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Strain Improvement by Protoplast Fusion for Enhanced Transglutaminase Production
HOU Xiaolun;LIU Yaqing;GUO Weiting;GAO Hongliang;CHANG Zhongyi;BU Guojian;LU Wei;XIE Xiujuan;JIN Mingfei;School of Life Sciences;East China Normal University;Taixing Dongsheng Food Co.Ltd.;
HOU Xiaolun;LIU Yaqing;GUO Weiting;GAO Hongliang;CHANG Zhongyi;BU Guojian;LU Wei;XIE Xiujuan;JIN Mingfei;School of Life Sciences;East China Normal University;Taixing Dongsheng Food Co.Ltd.;
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Strain Improvement of Bacillus subtilis for Enhanced Production of Nattokinase and Optimization of Solid-State Fermentation Conditions
ZHANG Jie;GE Wupeng;CHEN Ying;ZHANG Yue;LIU Liting;College of Food Science and Engineering;Northwest A&F University;Shaanxi Bureau of Quality and Technical Supervision;Shaanxi Product Quality Supervision and Inspection Research Institute;
ZHANG Jie;GE Wupeng;CHEN Ying;ZHANG Yue;LIU Liting;College of Food Science and Engineering;Northwest A&F University;Shaanxi Bureau of Quality and Technical Supervision;Shaanxi Product Quality Supervision and Inspection Research Institute;
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Preparation and Application of Monoclonal Antibody against Furazolidone
CHEN Yinnan;CHEN Hua;SHI Xianai;YE Xiaojun;FAN Haiping;College of Biological Science and Engineering;Fuzhou University;Fujian Key Laboratory of Medical Instrument and Pharmaceutical Technology;Fresh Water Fisheries Research Institute of Fujian Province;
CHEN Yinnan;CHEN Hua;SHI Xianai;YE Xiaojun;FAN Haiping;College of Biological Science and Engineering;Fuzhou University;Fujian Key Laboratory of Medical Instrument and Pharmaceutical Technology;Fresh Water Fisheries Research Institute of Fujian Province;
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Expression and Enzymatic Properties of β-Amylase
ZHANG Xiaoxiao;NIU Dandan;SHEN Wei;LI Yu;LU Fuping;College of Biotechnology;Tianjin University of Science and Technology;College of Biological Science and Engineering;Fuzhou University;School of Biotechnology;Jiangnan University;
ZHANG Xiaoxiao;NIU Dandan;SHEN Wei;LI Yu;LU Fuping;College of Biotechnology;Tianjin University of Science and Technology;College of Biological Science and Engineering;Fuzhou University;School of Biotechnology;Jiangnan University;
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Isolation and Identification of Specific Spoilage Organisms in Chilled Sea Bass
TANG Wenjing;WANG Chuwen;LIU Yunlong;NING Xibin;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;
TANG Wenjing;WANG Chuwen;LIU Yunlong;NING Xibin;Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation;College of Food Science and Technology;Shanghai Ocean University;
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Performance Evaluation of Three Media for Alicyclobacillus Isolation
HE Tianwen;LU Mianfei;CAI Zhihe;ZHOU Meilian;WU Qingping;Guangdong Huankai Microbial Sci.&Tech.Co.Ltd.;Guangdong Institute of Microbiology;
HE Tianwen;LU Mianfei;CAI Zhihe;ZHOU Meilian;WU Qingping;Guangdong Huankai Microbial Sci.&Tech.Co.Ltd.;Guangdong Institute of Microbiology;
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Optimization of Electroporation Conditions for Lactobacillus plantarum G63
FAN Jing;XI Xuedong;HUANG Yan;CUI Zhongli;Biological Treatment Center;the Second Affi liated Hospital of Medical School of Southeast University;College of Plant Protection;Shenyang Agricultural University;Key Laboratory of Agricultural Environmental Microbiology;Ministry of Agriculture;College of Life Sciences;Nanjing Agricultural University;
FAN Jing;XI Xuedong;HUANG Yan;CUI Zhongli;Biological Treatment Center;the Second Affi liated Hospital of Medical School of Southeast University;College of Plant Protection;Shenyang Agricultural University;Key Laboratory of Agricultural Environmental Microbiology;Ministry of Agriculture;College of Life Sciences;Nanjing Agricultural University;
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Optimization of Fermentation Conditions for Cholesterol Reduction in Egg Yolk by Mixed Lactobacillus Culture
ZHANG Gensheng;DING Xiaojun;YU Min;CHENG Jianbo;DING Jian;College of Food Engineering;Harbin University of Commerce;
ZHANG Gensheng;DING Xiaojun;YU Min;CHENG Jianbo;DING Jian;College of Food Engineering;Harbin University of Commerce;
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Effect of Tributyrin on Liver Antioxidant Capacity and Mitochondrial Function of Piglets with Intrauterine Growth Retardation during Sucking Period
HE Jintian;DONG Li;BAI Kaiwen;XU Wen;NIU Yu;HUANG Qiang;ZHANG Lili;WANG Tian;College of Animal Science and Technology;Nanjing Agricultural University;College of Animal Science and Technology;Yangzhou University;
HE Jintian;DONG Li;BAI Kaiwen;XU Wen;NIU Yu;HUANG Qiang;ZHANG Lili;WANG Tian;College of Animal Science and Technology;Nanjing Agricultural University;College of Animal Science and Technology;Yangzhou University;
..............page:191-196
Acute and Accumulative Toxicity and Detection of Residual Sodium 4-Chlorophenoxyacetate in Mice
LIU Hong;ZENG Zhijie;LI Chuanyong;ZHANG Shuihua;SUN Lechang;CHEN Qiong;CAO Minjie;LIU Guangming;College of Food and Biological Engineering;Jimei University;Xiamen Agriculture Product Quality and Safety Testing Center;Fujian Center for Safety Evaluation of New Drug;Fujian Medical University;
LIU Hong;ZENG Zhijie;LI Chuanyong;ZHANG Shuihua;SUN Lechang;CHEN Qiong;CAO Minjie;LIU Guangming;College of Food and Biological Engineering;Jimei University;Xiamen Agriculture Product Quality and Safety Testing Center;Fujian Center for Safety Evaluation of New Drug;Fujian Medical University;
..............page:197-204
Cytotoxicological Test of Photoactivated Curcumin
WU Juan;LIU Yiming;LI Xia;WANG Jingfeng;College of Food Science and Engineering;Ocean University of China;Qingdao No.2 Middle School of Shandong Province;
WU Juan;LIU Yiming;LI Xia;WANG Jingfeng;College of Food Science and Engineering;Ocean University of China;Qingdao No.2 Middle School of Shandong Province;
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Inhibitory Effect of Conjugated Linoleic Acid on Obesity of Mice
WANG Wu;LI Qiling;PAN Jian;School of Biotechnology and Food Engineering;Hefei University of Technology;Engineering Research Center of Bio-process;Ministry of Education;Hefei University of Technology;
WANG Wu;LI Qiling;PAN Jian;School of Biotechnology and Food Engineering;Hefei University of Technology;Engineering Research Center of Bio-process;Ministry of Education;Hefei University of Technology;
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Odorant and Taste Receptors and Their Potential Applications in Evaluation of Functional Foods
PANG Guangchang;CHEN Qingsen;HU Zhihe;XIE Junbo;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
PANG Guangchang;CHEN Qingsen;HU Zhihe;XIE Junbo;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;
..............page:217-228
A Review on the Structure and Immune Regulation Function of Lactobacillus S-Layer Protein
ZHANG Yingchun;XIANG Xinling;ZHANG Lanwei;MA Fang;LI Shaohui;School of Chemical Engineering and Technology;Harbin Institute of Technology;School of Municipal and Environmental Engineering;Harbin Institute of Technology;
ZHANG Yingchun;XIANG Xinling;ZHANG Lanwei;MA Fang;LI Shaohui;School of Chemical Engineering and Technology;Harbin Institute of Technology;School of Municipal and Environmental Engineering;Harbin Institute of Technology;
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Progress in Research on the Antitumor Mechanisms of Plant Polyphenols Based on Proteomics
LI Yao;LIAO Xia;XIAO Xingning;ZHANG Xiaoli;LU Keke;WU Surui;MING Jian;College of Food Science;Southwest University;Kunming Edible Fungi Institute;All China Federation of Supply and Marketing Cooporatives;Chongqing Engineering Research Center of Regional Food;
LI Yao;LIAO Xia;XIAO Xingning;ZHANG Xiaoli;LU Keke;WU Surui;MING Jian;College of Food Science;Southwest University;Kunming Edible Fungi Institute;All China Federation of Supply and Marketing Cooporatives;Chongqing Engineering Research Center of Regional Food;
..............page:235-240
Progress in Staphylococcal Enterotoxins and the Mobile Genetic Elements Encoding Them
WANG Qiong;TANG Junni;College of Life Science and Technology;Southwest University for Nationalities;
WANG Qiong;TANG Junni;College of Life Science and Technology;Southwest University for Nationalities;
..............page:241-246
Advances in Koumiss and Viili
WANG Hao;LIU Zhenmin;ZHANG Hui;State Key Laboratory of Dairy Biotechnology;Dairy Research Institute;Bright Dairy and Food Co.Ltd.;Shanghai Bino Testing Service Co.Ltd.;
WANG Hao;LIU Zhenmin;ZHANG Hui;State Key Laboratory of Dairy Biotechnology;Dairy Research Institute;Bright Dairy and Food Co.Ltd.;Shanghai Bino Testing Service Co.Ltd.;
..............page:247-252
Management of Food Allergens in Japan and Its Revelation for China
ZHENG Ying;CHEN Shuguang;YE Yu;FANG Qingying;CHEN Hongbing;GAO Jinyan;State Key Laboratory of Food Science and Technology;Nanchang University;School of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;
ZHENG Ying;CHEN Shuguang;YE Yu;FANG Qingying;CHEN Hongbing;GAO Jinyan;State Key Laboratory of Food Science and Technology;Nanchang University;School of Food Science and Technology;Nanchang University;Sino-German Joint Research Institute;Nanchang University;
..............page:253-257
Application Architecture of Food Safety Testing Laboratory Information Management System
CHEN Ting;LIU Qingjun;ZHANG Xu;SUN Chang;Beijing Engineering Research Center of Food Safety Analysis;Beijing Centre for Physical and Chemical Analysis;
CHEN Ting;LIU Qingjun;ZHANG Xu;SUN Chang;Beijing Engineering Research Center of Food Safety Analysis;Beijing Centre for Physical and Chemical Analysis;
..............page:258-265
Advances in Biosynthesis of Abscisic Acid and Its Roles in Regulation of Fruit Ripening
YANG Fangwei;DUAN Yifei;FENG Xuqiao;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;Food Safety Key Laboratory of Liaoning Province;College of Food Science and Engineering;Bohai University;
YANG Fangwei;DUAN Yifei;FENG Xuqiao;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;Food Safety Key Laboratory of Liaoning Province;College of Food Science and Engineering;Bohai University;
..............page:266-272
Advances in Research on Milk-Clotting Enzymes
HANG Feng;HONG Qing;WANG Qinbo;LIU Peiyi;LIU Zhenmin;CHEN Wei;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Dairy Biotechnology;Dairy Research Institute;Bright Dairy and Food Co.Ltd.;
HANG Feng;HONG Qing;WANG Qinbo;LIU Peiyi;LIU Zhenmin;CHEN Wei;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Dairy Biotechnology;Dairy Research Institute;Bright Dairy and Food Co.Ltd.;
..............page:273-279
Progress and Prospects for Methionine Bioproduction
WANG Longyang;MIN Weihong;National Engineering Laboratory on Wheat and Corn Further Processing;College of Food Science and Engineering;Jilin Agricultural University;
WANG Longyang;MIN Weihong;National Engineering Laboratory on Wheat and Corn Further Processing;College of Food Science and Engineering;Jilin Agricultural University;
..............page:280-285
Progress in the Mechanism and Application of Guanosine-Binding Protein Coupled Receptor(GPCR) Family Taste Receptor Signal Transduction
GAO Qian;ZHU Zhouhai;ZENG Wanli;HUANG Haitao;ZHOU Lan;LI Xuemei;YAO Jianhua;Technology Center of China Tobacco Yunnan Industrial Co.Ltd.;
GAO Qian;ZHU Zhouhai;ZENG Wanli;HUANG Haitao;ZHOU Lan;LI Xuemei;YAO Jianhua;Technology Center of China Tobacco Yunnan Industrial Co.Ltd.;
..............page:286-291
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..............page:297-298